If there is one thing that unites lovers of good food, it is the passion for good meat. Whether grilled, baked or in a slow stew, each cut has its own personality... and its ideal wine.

Classic beef cuts, such as strip loin, entraña or asado de tira, have fat and flavor. This is where Cabernet Sauvignon comes in: with its power, firm tannins and notes of black fruits and spices, it is the natural partner for juicy meat.

For leaner cuts such as steak or tenderloin, Merlot takes the applause. Gentler in the mouth, with ripe fruit and softer tannins, it accompanies without stealing the limelight. Lamb or game meats? A Chilean Syrah, with hints of black pepper, olive and blackberry, provides the necessary intensity for dishes with a wilder flavor.

A useful recommendation: if the dish has intense sauces (such as red wine reduction, mushrooms or pepper), consider pairing based on the sauce rather than the meat. The wine should complement all the elements of the dish, not just the protein.